Trim your pork tenderloins of any silver skin, then begin to lather them down with dijon mustard. Season using your favorite Cajun style seasoning and set them aside.

Laying out 1-2 sheets of wax paper. Begin to make a bacon weave. Next, layer 7-8 bacon strips down parallel to each other. Next at the end of the bacon strips, weave a single bacon slice perpendicular to the other slices with every other slice laying on top and every other slice going underneath the strip. Continue this until you have a full weave that will cover your pork tenderloin.

Place your pork tenderloin at one end of the bacon weave, and by using the parchment roll begin to wrap the bacon in the weave. Make sure to only start with the parchment, and not continue as it will become intertwined in the weave. Once done, truss the bacon wrapped pork loin with butcher twine in order to keep everything in place while it is one the grill. Once trussed, set the pork loins in the fridge for 15 minutes.

Preheat your Oklahoma Joe’s Bronco to 250F, and add cherry or hickory wood chunks/chips for additional smoke.

Place your pork tenderloin on the smoker to cook for about 2 hours or until it reaches 145F internal. Towards the end of the cook, add a basting skillet with the Honey Glaze ingredients to melt.

When the pork tenderloin is done, pull it off and let it rest for 5 minutes. Kick up the heat in your Bronco to 400F for direct cooking. Add the tenderloin back to the grill to cook for 30-45 seconds per side while being basted with the Honey Glaze. Once done, pull off.

When pork loin is done, slice and serve!